I love pickled onions! They are a great condiment that can be used in so many different ways. I love to add them to salads, sandwiches, hamburgers, hot dogs, or even just straight out of the jar! The vinegar and spices give them a great flavor that is both tart and sweet. I also love how they add a crunchy texture to whatever dish I am eating. Whether you are looking for a new way to spice up your favorite recipe or just seeking out a tasty snack, pickled onions are a great option!
Hello friends, Pickled Onions are a great condiment to have in your fridge for any occasion! Put them on a burger, taco, or even in a salad! Let me show you how to make these delcious pickled onions
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.8 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
Christopher De Leon
on October 25, 2024 at 7:36 pm
I like to take the zest from the lemons and toss them in the sugar. You get this nice syrup after refrigerating them over night (smells like lemonheads!).
It’s nice to sneak some orange juice in there too.
Cristina
on September 3, 2023 at 12:15 pm
1 tablespoon of the peppercorns seemed like a lot!
I did not see them in the video, only the written recipe.
I followed this recipe before but without all the spices. It was very good that way.
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These are now my “go-to”. Delicious!
Thank you!
Fantastic
I like to take the zest from the lemons and toss them in the sugar. You get this nice syrup after refrigerating them over night (smells like lemonheads!).
It’s nice to sneak some orange juice in there too.
1 tablespoon of the peppercorns seemed like a lot!
I did not see them in the video, only the written recipe.
I followed this recipe before but without all the spices. It was very good that way.